Author: Cookbooks, Topflight
Category: Cook books
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For the Filling:
½ cup Coconut Cream
2 Eggs
1 Egg Yolk
1/3 cup fresh Lime Juice
1 tablespoon Lime Zest
¼ cup Honey
2 tablespoons Tapioca Flour
Directions:-
Start by lightly greasing a pie plate with coconut oil.
Blend together all the other ingredients for the pie crust in a food processor.
Press the blended mixture onto the pre-grease pie plate to form the crust, set aside. Next, pre-heat oven to 350 degrees.
Whisk together egg and egg yolk with honey, add the coconut cream, lime juice, lime zest and tapioca flour and whisk everything together until creamy.
Spoon the filling into the crust and bake for 15 minutes, after which cover the pie with a piece of foil and continue making for another 15 minutes.
Nutrition Information per Serving: Total calories 393g, protein 6g, total fat 29g, total carbohydrates 33g, cholesterol 67mg, sodium 21mg
Strawberry Cream Pie
Beautiful and light, this strawberry cream pie is simply summer on a plate!
Serves 10
40 minutes
Ingredients:-
For the Crust:
10 Dates, pits removed and soaked
1¼ cups Shredded Coconut
For the Filling:
10 plump fresh Strawberries
1 can (12oz) Coconut Milk, chilled
3 tablespoons Honey
2 tablespoons Gelatin
Directions:-
In a food processor, blend the shredded coconut until it sticks together.
Drop the dates into the food processor one at a time to blend with the coconut until a paste is formed.
Spoon the mixture into a pie plate and press tightly onto the bottom to create the crust.
Open up the can of coconut milk and spoon the solid part on the top and throw that part into a blender.
Heat the liquid that is left in the can and gelatin in a saucepan over low heat, stirring so that the gelatin dissolves. Add water to the gelatin if there is insufficient liquid to facilitate in the gelatin melting.
Take the mixture off the stove, add honey and combine.
Place the honey-gelatin mixture in the blender with the coconut cream, add the strawberries and blend until smooth.
Transfer the strawberry cream filling into the prepared coconut-dates pie crust and chill in the fridge until the filling sets.
Nutrition Information per Serving: Total calories 160g, protein 1.4g, total fat 11.5g, total carbohydrates 15g, cholesterol 0mg, sodium 10mg
Easy Pecan Pie
Bursting with a nutty flavor, this flavorful and simple to make pecan pie is gluten-free and dairy-free and paleo friendly.
Serves 16
45 minutes
Ingredients:-
1 Paleo Pie Crust
1¼ cup Pecan, cut into haves
3 Eggs, beaten slightly
2 tablespoons Butter
½ cup Coconut Sugar
1 cup +1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
¼ teaspoon Sea Salt
Directions:-
Start by having your oven pre-heated to 400 degrees and shift the rack to the second lowest position.
Roll out the paleo pie crust and transfer onto a pie plate, let chill in the fridge.
In a saucepan, heat maple syrup until it reaches a simmer, after about 8-10 minutes. While waiting for the maple syrup to simmer, place coconut sugar and butter in a mixing bowl and as soon as the maple syrup has come to a simmer, pour it over the coconut sugar and butter mixture.
Add vanilla extract, eggs and sea salt and whisk all ingredients together.
Pour this mixture into chilled pie crust and layer the pecans on top.
Next, with a piece of foil, cover the pie and bake for 15 minutes, after which have the oven temperature reduced to 350 degrees and bake for another 15 minutes.
Nutrition Information per Serving: Total calories 266g, protein 5.5g, total fat 17g, total carbohydrates 37g, cholesterol 69mg, sodium 114mg
Simple Cherry Pie
This delicious cherry pie with a gorgeous bright and vibrant filling is the perfect summer pie.
Serves 6
1 hour 20 minutes
Ingredients:-
1 Paleo Pie Crust
5 cups Dark Cherries, pits removed
1½ Gelatin
½ teaspoon Stevia
1 tablespoons Arrowroot Flour
¼ teaspoon Salt
1 tablespoon Xylitol
Directions:-
Start by pre-heating the oven to 350 degrees.
Roll out pie crust dough and transfer onto a pie plate, with the same dough, slices out strips for the lattice top.
Mix together cherries, arrowroot flour, gelatin and stevia and spoon mixture into the prepared pie crust.
Place the strips of dough on top of the filling to form a lattice covering.
Bake for 1 hour and 20 minutes in the oven and let chill before serving.
Nutrition Information per Serving: Total calories 485g, protein 2g, total fat 10g, total carbohydrates 96g, cholesterol 0mg, sodium 265mg
Almond Butter Mini Pie
These perfectly creamy and decadent mini pies are wonderful to serve at a party to delight your guests!
Serves 4
40 minutes
Ingredients:-
1 Paleo Pie Crust
For the Filling:
1 Egg
1 cup Coconut Milk
¼ cup Almond Butter
3 tablespoons Maple Syrup
2 tablespoons Cocoa Butter, melted
1 teaspoon Vanilla
½ teaspoon Gelatin
¼ teaspoon Salt
For the Whipped Cream:
1 can Coconut Milk, chilled
2 tablespoons Maple Syrup
For the Drizzle:
3 tablespoons Chocolate Chips
1 teaspoon Coconut Oil
Directions:-
Start by pre-heating the oven to 350 degrees and line a muffin tin with cupcake liners.
Press the pie crust dough into each cupcake liners and bake for 10 minutes.
Whisk together the ingredients for the filling and pour into a saucepan over the stove to heat for 5 minutes until mixture comes to a boil, at which time add the gelatin and whisk until mixture thickens. Take the mixture off the heat and let chill for about 15 minutes before pouring into the lined muffin tin.
Pop this into the freezer for 40 minutes.
Next, prepare the whipped cream by whisking the maple syrup and cream until creamy.
Transfer this whipped cream into a piping cone and pipe a layer over the mini pies. To make the drizzle, microwave the ingredients for 20-30 seconds until fully melted, stir to combine well and drizzle the chocolate sauce over the mini pies to serve.
Nutrition Information per Serving: Total calories 432g, protein 5.5g, total fat 31.5g, total carbohydrates 35.7g, cholesterol 21mg, sodium 261mg
Chicken Pot Pie
This is a paleo twist to a classic pie that never fails to satisfy!
Serves 4
1 hour 5 minutes
Ingredients:-
For the Crust:
185g Cassava Flour
165g Coconut Milk
65g Palm Shortening
30g Tapioca Starch
30g Pumpkin Puree
1 teaspoon Salt
For the Filling:
2 cups shredded cooked Chicken
1½ cups Chicken Broth
½ cup frozen Peas
½ cup Onion, diced
¼ cup Carrot, diced
¼ cup Celery, diced
6 tablespoons Cassava Flour
6 tablespoons Butter
1 teaspoon dried Thyme
1 teaspoons dried Parsley
½ teaspoon dried Rosemary
1 teaspoon Salt
Directions:-
In a l
arge skillet, heat up butter until it melts at which time whisk in cassava flour until smooth and lump-free. Whisk until the flour turns a golden brown color, about 6-7 minutes or so. This mixture is the roux for the pie filling.
Once the roux has turned golden brown, throw in the diced vegetables and peas and mix together, cook everything until vegetables are tender.
Pour the chicken broth, seasonings and chicken in and cook for another 5-8 minutes.
Turn the heat off and let mixture cool, set aside.
The next step is to pre-heat the oven to 400 degrees before getting started on making the crust.
Place all ingredients for the crust, except coconut milk, into a mixing and mix together using a fork by pressing the shortening and pumpkin into the flour.
Once the dry ingredients have come to a crumbly, lumpy consistency, add the coconut milk and stir well to form dough.
Shape dough into 8 balls and roll out 4 balls of dough (bottom crust), transferring the crusts over into 5-inch mini pie dishes.
Spoon the chicken filling into all 4 pie crusts, and cover with another rolled out layer of dough on each.
With a fork, poke holes in the top crust and bake until crust is golden brown, about 40 minutes.
Nutrition Information per Serving: Total calories 424g, protein 24.7g, total fat 29.9g, total carbohydrates 15g, cholesterol 50mg, sodium 534mg
Pumpkin Pie
On top of being Paleo, this mouthwatering pumpkin pie is also gluten-free, grain-free, dairy-free and soy-free. Perfect for the entire family!
Serves 8
45 minutes
Ingredients:-
For the Crust:
1½ cups Pecans
½ cup Dates, soaked
½ cup unsweetened Coconut Flakes
3 tablespoons Coconut Oil, warm
1 teaspoon ground Cinnamon
For the Filling:
2 cups Pumpkin Puree
2 Eggs
¼ cup Coconut Milk
3 tablespoons Honey
1 teaspoon Vanilla Extract
2 teaspoons Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon ground Ginger
¼ teaspoon ground Cloves
Directions:-
Start by pre-heating the oven to 350 degrees.
Next, prepare the crust by mixing all ingredients for the crust in a food processor and blend until ingredients have reached a paste-like consistency.
Spoon the mixture out onto a pie plate and press evenly on the bottom to create the crust, set aside.
Mix all the ingredients for the filling together in a mixing bowl and blend until smooth with hand mixer, or in a food processor.
Transfer the filling mixture into the crust and spread out, bake for 30-40 minutes.
Let the pie cool down before serving.
Nutrition Information per Serving: Total calories 427g, protein 6.7g, total fat 35.9g, total carbohydrates 26.7g, cholesterol 41mg, sodium 21mg
Easy Chocolate Pie
Satisfy your chocolate cravings with this easy-to-make and creamy chocolate pie.
Serves 8
30 minutes
Ingredients:-
1 Paleo Pie Crust, blind baked
2 cans (14oz) Coconut Cream
2/3 cup Cocoa
¼ cup Honey
½ teaspoon Vanilla
¼ teaspoon Sea Salt
Directions:-
Start by setting up an electric mixer and beat the coconut cream until it is fluffy.
Add honey, cocoa, sea salt and vanilla to the whipped coconut cream and mix until creamy.
Spread the filling onto the pre-baked pie crust and let chill in the fridge for at least an hour before serving.
Nutrition Information per Serving: Total calories 425g, protein 4.9g, total fat 32g, total carbohydrates 37.7g, cholesterol 0mg, sodium 246mg
Blueberry and Lemon Pie
Juicy blueberry and sour tart lemon nestled in a flaky crust sure does make for a delectable afternoon treat on a hot summer’s day!
Serves 8
1 hour 10 minutes
Ingredients:-
1 Paleo Pie Crust
4 cups Blueberries
½ cup + 2 tablespoons Raw Sugar
3 tablespoons Lemon Juice
2 tablespoons Lemon Zest
3 tablespoons Tapioca Starch
¼ teaspoon ground Ginger
1/8 teaspoon ground Cinnamon
Directions:-
Start by pre-heating the oven to 400 degrees.
Next, roll out the pie crust dough and transfer into a pie plate.
Mix together all the ingredients for the filling and toss well.
Spoon the blueberry mixture into the pie crust and bake for 30 minutes on the lowest rack of the oven, after which, lower the heat to 375 degrees, shift the rack up to the middle and bake for another 20-30 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 251g, protein 1.9g, total fat 7.8g, total carbohydrates 46g, cholesterol 0mg, sodium 173mg
Lemon Curd Pie
Refreshing and vibrant, this beautiful lemon curd pie is sweet and tart with a burst of citrusy goodness.
Serves 8
1 hour 50 minutes
Ingredients:-
1 Paleo Pie Crust, blind baked
2 Egg Yolks
2 Eggs
½ cup Lemon Juice
¼ cup Lemon Zest
1/3 cup Coconut Oil
1/3 cup Honey
Pinch of salt
Directions:-
Start by having oven pre-heated to 400 degrees.
Prepare the lemon curd filling by whisking together eggs, honey, lemon juice, lemon zest and salt.
Transfer the mixture into a small saucepan and heat over medium heat, pour in the coconut oil. Cook for 8 minutes, whisking all the time.
Pour the mixture through a sieve and into the pre-baked pie crust.
Before serving, cool in the fridge for at least an hour.
Nutrition Information per Serving: Total calories 304g, protein 3.5g, total fat 18.9g, total carbohydrates 32g, cholesterol 93mg, sodium 192mg
Sweet Potato Pie
Tasty sweet potato, aromatic ginger and cinnamon, and flavorful orange zest come together to create a delightful paleo-friendly pie that is sure to impress the family!
Serves 12
2 hours
Ingredients:-
1 Paleo Pie Crust, blind baked
2½ cups Sweet Potato Puree
3 Eggs
2/3 cup Honey
2½ Coconut Oil, melted
¼ cup Orange Zest
1 tablespoon Vanilla
1 teaspoon ground Cinnamon
½ teaspoon Salt
1/3 teaspoon ground Ginger
For the Topping:
4 Egg Whites
1½ tablespoons Honey
Directions:-
Pre-heat the oven to 350 degrees.
Roll out the pie crust dough and transfer onto a pie plate, set aside.
To make the filling, mix together the sweet potato puree, orange zest, ginger, cinnamon, vanilla, honey, coconut oil, eggs and salt and blend until creamy.
Spread the filling over the pre-baked pie crust and bake for 1 hour 5 minutes to 1 hour 15 minutes.
Once the pie has cooled in room temperature, pop it into the fridge to chill further. Next, prepare the meringue. Set up an electric mixer and beat egg whites until fluffy. Slowly pour in the honey and beat further until stiff peaks form.
Transfer the mixture into a piping bag and pipe stars as toppings on the surface of the chilled pie.
Brown the meringue under a broiler, be sure not to burn the meringue!
Serve chilled.
Nutrition Information per Serving: Total calories 361g, protein 6.9g, total fat 9g, total carbohydrates 6g, cholesterol 61mg, sodium 419mg
Pumpkin Chocolate Pie
Creamy and full of flavor, th
is tasty pumpkin chocolate pie has a flaky crust and is topped with a gorgeous chocolate swirl!
Serves 8
55 minutes
Ingredients:-
1 Paleo Pie Crust, blind baked
1 can Pumpkin Puree
2 Eggs
2 tablespoons Maple Syrup
2 tablespoons Honey
1 tablespoons Pumpkin Pie Spice
¼ cup Walnuts, blended
1 teaspoon ground Cinnamon
½ teaspoon Vanilla Extract
¼ teaspoon ground Nutmeg
¼ teaspoon Allspice
For the Chocolate Swirl:
¼ cup Dark Chocolate
1 teaspoon Coconut Oil
Directions:-
Have your oven pre-heated to 350 degrees.
Start by making the filling: mix together pumpkin puree, honey, maple syrup, vanilla and eggs in a mixing bowl.
Blend the walnuts in a food processor or blender until fine.
Transfer the walnut powder together with the spices in with the wet ingredients and combine well.
Spoon the filling into pre-baked pie crust.
Next, prepare the chocolate swirl by heating dark chocolate and coconut oil in a saucepan until everything has melted and stir to mix.
Drizzle this chocolate swirl over the pie.
Bake for 20-30 minutes.
Nutrition Information per Serving: Total calories 363g, protein 6g, total fat 17g, total carbohydrates 47.8g, cholesterol 56mg, sodium 259mg